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Cape Malay Coconut Curry served with Charred Apricots

Fry's Spicy Pieces in a Cape Malay Coconut Curry served with Charred Apricots

CategoryDifficultyBeginner
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
For the Cape Malay Coconut Curry
 2 boxes Korma Curry Pieces
 3 tbsp Canola oil
 1 large onion, finely chopped
 cloves garlic, finely chopped
 2 tbsp of your favourite masala curry mix
 1 tin coconut milk
For the Charred Apricots
 250 g (1 packet) dried apricots
 salt and freshly cracked black pepper
To serve
 A handful of sultanas
 A handful of roasted cashew nuts, crushed
 A handful fresh coriander, chopped

Method

For the Charred Apricots:
1

Skewer the dried apricots on satay / kebab sticks, drizzle with oil and season with cracked salt and pepper. Cook over hot coals, turning frequently until charred.

To make the Cape Malay Coconut Curry:
2

Heat a little of the oil in a skillet, add the the onion and fry until golden, then add the garlic. Fry for 30 seconds, then add the curry masala and the remainder of the oil. Fry until combined. Reduce the heat, then slowly add the coconut milk, stirring until all is combined. Bring the mixture to a simmer, then add the Fry’s Korma Curry Pieces. Allow to simmer for 10 Minutes.

To serve:
3

Garnish with the sultanas, cashew nuts and fresh coriander. Serve the charred apricots on the side. Season with cracked salt and pepper.
Serve with vegan flatbreads (optional) that have been brushed with olive oil and grilled.

Ingredients

Ingredients
For the Cape Malay Coconut Curry
 2 boxes Korma Curry Pieces
 3 tbsp Canola oil
 1 large onion, finely chopped
 cloves garlic, finely chopped
 2 tbsp of your favourite masala curry mix
 1 tin coconut milk
For the Charred Apricots
 250 g (1 packet) dried apricots
 salt and freshly cracked black pepper
To serve
 A handful of sultanas
 A handful of roasted cashew nuts, crushed
 A handful fresh coriander, chopped

Directions

For the Charred Apricots:
1

Skewer the dried apricots on satay / kebab sticks, drizzle with oil and season with cracked salt and pepper. Cook over hot coals, turning frequently until charred.

To make the Cape Malay Coconut Curry:
2

Heat a little of the oil in a skillet, add the the onion and fry until golden, then add the garlic. Fry for 30 seconds, then add the curry masala and the remainder of the oil. Fry until combined. Reduce the heat, then slowly add the coconut milk, stirring until all is combined. Bring the mixture to a simmer, then add the Fry’s Korma Curry Pieces. Allow to simmer for 10 Minutes.

To serve:
3

Garnish with the sultanas, cashew nuts and fresh coriander. Serve the charred apricots on the side. Season with cracked salt and pepper.
Serve with vegan flatbreads (optional) that have been brushed with olive oil and grilled.

Cape Malay Coconut Curry served with Charred Apricots

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